As the days get shorter and cooler I want to get the most out of the final days of summer. I savor every tomato I eat and I am putting vegan pesto on everything. Soon it will all be gone.
The cooler weather inspires me to turn on my oven and I find myself craving pizza, but I don’t want gluten or even gluten free flour. Instead I am making cauliflower crust pizza. I make it with cauliflower, eggs and goat cheese. It is not vegan, but has a minimum amount of egg and goat cheese. Cauliflower is one of the healthiest foods on earth. It has a rich supply of health-promoting phytochemicals and a high level of anti-inflammatory compounds. This pizza is an easy way to eat lots of cauliflower. You won’t even know you are eating it.
In this Mediterranean style pizza I use vegan pesto and fresh tomatoes but it is highly customizable, so feel free to use whatever topping you’d like. It is fantastic with tomato sauce and arugula. I enjoy a light crumble of goat cheese but it would be great with your favorite cashew cheese or you can leave it off.
To make the crust, start by making cauliflower rice in a food processor.
Steam the cauliflower rice for 5 minutes until tender
Let cool. Transfer to a kitchen towel and squeeze out as much water as you can. This is key to making a good dry crust that you can pick up with your hands. Really SQUEEZE out the water.
In a large bowl, mix the cauliflower rice, egg, goat cheese, and spices. Use your hands to get it very well combined. Press the dough out onto a baking sheet lined with parchment paper. It’s not really dough but don’t worry it will come together. Keep the dough about ⅓” thick, and make the edges a little higher for a “crust” effect.
Bake for 35-40 minutes at 400F until the crust is firm and golden brown.
Add your toppings and bake for an additional 5-10 minutes.
Slice and serve immediately.
Enjoy the pizza. Serve it at lunch or dinner with a salad.Print
A grain free pizza with vegan pesto and fresh tomatoes.
For the crust:
- 2 pounds of cauliflower cut into florets (1 large cauliflower)
- 1 organic, free range, large egg, beaten
- ½ cup goat cheese (chevre)
- ½ teaspoon garlic powder
- ¼ teaspoon oregano
- ¼ teaspoon thyme
- pinch of Celtic sea salt
- pinch of black pepper
- ½ cup vegan pesto
- 1 large tomato cut in half and thinly sliced
- 2–4 ounces of goat cheese, crumbled
- Preheat the oven to 400F.
- Make the cauliflower rice: Pulse the florets in a food processor, until a rice-like texture is achieved.
- Fill a large pot with about an inch of water and a vegetable steamer. Bring it to a boil.
- Add the “rice” and cover. Let it steam fort 4-5 minutes until tender. Remove the steamer from the pot and let it cool.
- Once the rice is cool, transfer it to a clean, thin dishtowel. Wrap up the steamed rice in the dishtowel, twist it up, then squeeze as much water as you can from the cauliflower. This is key to making a good dry crust that you can pick up with your hands. Really SQUEEZE out the water.
- In a large bowl, mix the rice, beaten egg, goat cheese, and spices. Use your hands to get it very well mixed. Press the dough out onto a baking sheet lined with parchment paper. Keep the dough about ⅓” thick, and make the edges a little higher for a “crust” effect.
- Bake for 35-40 minutes at 400F. The crust should be firm and golden brown.
- Spread the vegan pesto over the crust. Top with sliced tomatoes and crumbled cheese. Return the pizza to the 400F oven and bake an additional 5-10 minutes, just until the cheese is hot.
- Slice and serve immediately!
- Category: Pizza
- Cuisine: Mediterranean, Vegetarian